Steps: |
| -Tear the stems off of the chiles and tear them in half. Scrape all of the seeds out and discard. |
| -Heat a large saute pan to medium and toast the chile halves until they start to blister. Press down on them with tongs and turn over. |
| -Remove them from the pan to cool. |
| -Once they are cool, grind them to a powder in a coffee grinder or mortar and pestle. |
| -Mix the chile powder with the remaining ingredients. |
| -Place a liberal amount of rub on each steak, gently pressing it into the meat. |
| -Let the meat sit out at room temperature for an hour or two before grilling or smoking. |
| -The dry rub will become more of a paste as it sits on the meat. Rub it into the meat again at this point. |
| -The sugar in the rub will caramelize so keep it on a low flame if grilling. |
|
|
